Pickled Venison Heart Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1: Venison heart,
1/2 tsp: Salt,
1/2 tsp: Brown sugar,
1/2 tsp: Black pepper,
3 Small: white onions,
White cider vinegar,
1/3 quart: Cold water,
Directions:
Set aside 1 quart jar. Boil venison heart in kettle filled with
enough water to cover heart. When water starts to boil add brown
sugar and boil until cooked through, 30 to 45 minutes. Drain heart
and cool in refrigerator. Dice heart into chunks, slice onions in
thin slices. Mix onions and meat and place in quart jar. Add 1/2
quart cold water. Put in salt and pepper. Finish filling jar with
white cider vinegar. Place cover on jar, shake twice and place in
refrigerator. Leave two to three days and then enjoy. Water and
vinegar mix can be changed to suit your own taste. From: Frank Skelly
Submitted By HELEN PEAGRAM On 11-20-95
Source from luhu.jp
enough water to cover heart. When water starts to boil add brown
sugar and boil until cooked through, 30 to 45 minutes. Drain heart
and cool in refrigerator. Dice heart into chunks, slice onions in
thin slices. Mix onions and meat and place in quart jar. Add 1/2
quart cold water. Put in salt and pepper. Finish filling jar with
white cider vinegar. Place cover on jar, shake twice and place in
refrigerator. Leave two to three days and then enjoy. Water and
vinegar mix can be changed to suit your own taste. From: Frank Skelly
Submitted By HELEN PEAGRAM On 11-20-95
Source from luhu.jp